Carrot Ginger Soup with Roasted Chicpeas

Hope everyone had a wonderful Easter! This year I decided to cook different dishes to change it up a bit. This soup was very easy and delicious to make. The great thing about soups is that it can be made ahead. This recipe is courtesy of Ayurveda. the recipe only serves 4 so I had to double it.

For the  roasted chicpeas:

32 oz can of chicpeas

2 tbsp apple cider

2 tsp Spring Spice Mix   ( see below)

1 tsp of cumin powder

dash of salt

2 tsp sunflower oil

Preheat the oven to 400 degrees.

Rinse and drain the chicpeas well and dry with a towel. Place in a bowl and add all the ingredients. Mix well using your hands.IMG_0943

Spread on a baking sheet and bake for 40 minutes. Stirring every 15 minutes.

Spring Spice Mix:

1  tbsp whole coriander seeds

1 tsp fenugreek seed

1 tbsp whole cumin seeds

1 tbsp tumeric powder

1 tbsp ginger powder

1 tsp black pepper

1/8 tsp cayenne pepper

pinch of clove powder

For the soup:

4 cups of water

2 tsp coriander powder

1 pound of carrots, coarsely chopped

2-3 inch fresh gingerroot, peeled and chopped

2 tsp ghee or sunflower oil plus for drizzling

dash of salt and pepper

roasted chicpeas

In a medium saucepan boil the 4 cups of water with the coriander powder. Add the carrots and ginger. Add all the seasonings.  Boil covered for 15 to 20 minutes till tender. Using a hand blender, blend till smooth. Serve in bowls topped with the roasted chicpeas and drizzle with oil or ghee.

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Ayurveda’s Sweet Potato Bisque

This soup was spicy, sweet and delicious.  This recipe was is for 2 servings, so I had to double it. It also noted that the potato skins can be added but, it will change the color of the soup. I discarded the skins and used heavy cream in instead of coconut milk since to make it more decadent. Also no one in my family likes it but me.

2 cups of vegetable broth

1/2 inch piece of gingerroot, peeled and chopped

1/4 cup of heavy cow’s cream or coconut milk

1 medium size or 2 small sweet potatoes or 2 cups skin optional

1/2 tumeric

dash of nutmeg

dash of salt and pepper, optional (I did use)

2 tsp of ghee (clarified butter) found in Whole Foods

extra cream or coconut milk for garnish

I baked the potatoes at 400F for an hour on a cookie sheet lined with foil. I then shut off the oven and left them there till I was ready to make the soup.

Warm the broth, chopped gingerroot, and cream or milk in a medium sized pan on medium high heat. Add the potatoes and spices. Add the salt and pepper if using and the ghee. Simmer till the mixture boils. Remove from heat and using a hand blender process to a smooth consistency.